Cheesy Broccoli Potato Soup

This soup is good served in a bread bowl too.

1/2 c. butter (1 stick)

1 onion, diced fine

1 carrot, diced fine

1 celery stalk, diced fine

salt and pepper

3/4 c. flour

4 c. chicken broth (1 quart), *4 cups more may be needed to cover potatoes and broccoli

2 large potatoes, peeled and diced

2 heads of broccoli, washed, peeled, diced

1 c. diced ham

1 c. milk

1 c. heavy cream

1-2 c. grated cheddar cheese (mild, med, or sharp to taste- decide how cheesy you want it)

I made this soup when Rick and Sunny were visiting us in July of 2020. They loved it, my nieces loved it, my kids loved it, we all loved it. These measurements are all approximate. I don't measure, I just make soup.

In a large pot, saute butter, onion, carrot, celery, and salt and pepper together until vegetables are soft. Add in flour, and brown a bit. Whisk in broth slowly to make sure there are no lumps. Add potatoes and broccoli and ham. Add more broth if necessary to just barely cover potatoes and broccoli. Cook until potatoes and broccoli are soft 40-60 minutes. Add in the milk and cream, and then stir in the grated cheese. I like to make this the day ahead if I'm serving it to others. The flavors blend better, and I don't have to worry or stress the day of. 

Evan doesn't like the cheese, just the cream soup. You can omit the cheese.

Serve hot with good bread.

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